JP2002330712A - Flavored boiled rice wrapped up with fried bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain flavored boiled rice wrapped up with fried bean curd, deliciously eatable even if using sliced raw fish therefor and serving as the effective use of the cut and left parts of sliced raw fish and hand-rolled Sushi. SOLUTION: This flavored boiled rice wrapped up with fried bean curd is obtained by filling vinegared rice on the bottom of Sushi fried bean curd and putting the sliced raw fish of fish and shellfish on the top thereof; wherein several kinds of fish and shellfish are used for the sliced raw fish to be put on the top and a partition material comprising a leaf vegetable or an edible sheet, for preventing juice of the sliced raw fish from penetrating into the vinegared rice is arranged on an intermediate part between the sliced raw fish and the vinegared rice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beef sushi in which seafood sashimi is arranged on the upper part as a sushi material, and in particular, juice (drip) from the sashimi does not penetrate into the sushi rice and is eaten fresh and delicious. About Inari Sushi that you can do.

[0002]

2. Description of the Related Art Conventional Inari sushi is a sushi dish boiled with sugar and soy sauce, and stuffed with sushi rice. There are also sushi rice devised and wild rice cooked and cooked rice. There are also sushi rice topped with sesame and sakura starch.

[0003] Inari sushi is a sushi dish based on the taste of sushi, and there is no sushi dish using various kinds of seafood such as nigiri sushi.

[0004] Nigiri sushi is the best form to bring out the taste of each sushi material. Even if the sushi material is placed on Inari sushi, the taste of the sushi food is strong. Probably because the taste cannot be extracted.

[0005] Inari sushi has better preservability than nigiri sushi because it does not use raw sashimi, and is often used for take-out sushi.

[0006] Nigiri sushi can also be taken home, but the sushi rice becomes hard, and the juice of the sushi penetrates into the sushi rice, and the taste drops in a short time. Fresh sushi material has a lot of juice (drip), and it is difficult to appreciate the real taste if it is not fresh.

[0007] In the case of Inari sushi, sushi rice is packed in sushi rice, so that the sushi rice is hardly hardened and is easily kept fresh.

[0008]

As described above, in the case of inari sushi, it is particularly suitable for tasting after several hours of making, such as take-out sushi, but when sashimi is placed on inari sushi, , The taste of sashimi cannot be brought out enough. There is also a problem that the sashimi juice (drip) permeates the sushi rice and loses its taste.

[0009] Further, since only the good-looking portions of raw fish and shellfish are used for sashimi and nigiri sushi, the remaining uncut portions are disposed of as sushi even if they can be eaten sufficiently. .

[0010] The present invention has been made in view of the above-mentioned problems, and can be eaten delicious even when sashimi is used for inari sushi. The aim is to provide Inari sushi that can be used effectively.

[0011]

According to the present invention, in order to solve the above-mentioned problems, sushi rice is stuffed with sushi rice at the bottom and sashimi of fish and shellfish is placed at the top, and the sushi is put on the top at the top. The sashimi is obtained by using a plurality of types of fish and shellfish and arranging a partition material made of leafy vegetables in a middle portion between the sashimi and the sushi rice in order to prevent the sashimi juice (drip) from penetrating into the sushi rice. .

[0012] The sushi-age may be a generally-used sushi-age that is boiled with sugar and soy sauce. Spread the sushi food and pack it with sushi rice.

The sashimi of seafood to be put on top of sushi rice is
Use sashimi of multiple types of seafood. As the sashimi to be used at this time, it is possible to use half-cut pieces of the remaining portion used for sashimi as nigiri sushi or single dish.

Also, since sashimi is placed on top of sushi rice, the sushi is used as a container. Therefore, even if various kinds of sashimi are packed, the sashimi does not protrude. The flavor of the seafood is mixed with the flavor of the sushi, giving a lively and harmonious flavor similar to chirashi sushi. The taste of sashimi cannot be expected for sashimi alone because the taste of sushi is strong.

The partitioning material may be any leaf vegetable having a waterproof function that does not allow sashimi juice to penetrate sushi rice. Considering compatibility with seafood, lettuce or salad vegetables,
Cabbage and the like are preferred. These leafy vegetables are spread over the sushi rice so as to cover the whole, and sashimi is put on it.

When the sashimi juice permeates the sushi rice, the sushi rice gets wet, the taste changes to a fishy smell, and the taste is lost.

According to the present invention, there is provided an inari sushi in which a dressing is arranged between the plurality of types of sashimi and a partition member made of leafy vegetables. The dressing is for leafy vegetables used in salads, and a Japanese-style dressing or a mayonnaise-flavored dressing can be used as desired.

This dressing also serves to eliminate the unpleasant taste due to the juice (drip) from the sashimi. In addition, the partition material made of leafy vegetables also serves to prevent the dressing from penetrating into sushi rice.

Due to the separating effect of this partitioning material, when eaten, sushi rice, various sashimi and leafy vegetables or dressings are mixed for the first time in the mouth, and fresh texture and flavor are enhanced. .

Further, in the present invention, the edible sheet formed by boiling fish ara and filtering the gel, adding a gelling agent, cooling and solidifying the sheet is used as the partitioning material.

[0021] The broth of fish, which has been boiled, is obtained by sufficiently boiling fish heads and bones, removing the broth, and filtering the dashi juice with a cloth or the like. Any gelling agent can be added to the filtered dashi juice as long as it solidifies on the gel at room temperature when cooled. For example, agar, gelatin,
Pectin and the like can be used.

In particular, agar has a high gelling temperature of 30 to 40 ° C., can be gelled in a small amount, is easy to use in a powder type or the like, and can realize any hardness by adjusting the amount used. Considering compatibility with sashimi, it is preferable that the hardness is about soft konjac.

The thickness may be such that it does not easily break when laid on sushi rice, and is preferably about 0.5 to 1 mm.

The edible sheet serves to prevent the juice (drip) from the sashimi placed on the sashimi from penetrating into the sushi rice. In addition, it is possible to prevent the excess water from the leaf vegetables from wetting the sushi rice.
For this reason, even if fresh and fresh leaf vegetables are used, the sushi rice will not be wet, and the dressing will not penetrate into the sushi rice.

Further, since fish ara is used, it is accompanied by the fragrance of the beach, has good compatibility with sashimi, and is inexpensive. It does not destroy the flavor of sashimi.

A plastic film or the like can be used in place of the edible sheet, but it must be removed before eating, which is troublesome. When it is removed, the sashimi juice and water penetrate into the sushi rice. Will end up doing
The taste will be significantly impaired.

[0027]

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is a perspective view of an inari sushi according to the present invention, and FIG. 2 is a longitudinal sectional view thereof. FIG. 3 is a configuration diagram of an inari sushi according to the present invention.

As shown in FIG. 1, the inari sushi according to the present embodiment is a sushi that uses sashimi 1 of a plurality of types of fish and shellfish. The part is used.

FIG. 2 is a longitudinal sectional view of FIG. 1, wherein sushi rice 3 is packed in a lower part of a sushi fry 2, an edible sheet 4 is laid on an upper part thereof, and lettuce 5 which is a leaf vegetable on an upper part thereof. Is spread all over the front. On top of this, a plurality of types of seafood chopped 1 are placed, and further, a thick roasted egg chopped 6 is sprinkled with radish chopped 7.

As the sushi-age 2, generally available sushi-age can be used. Sushi rice 3 may be a general sushi rice used for Inari sushi. It is preferable to use vinegared sushi rice for nigiri sushi or the like, rather than sesame-cooked rice.

In this embodiment, the lettuce 5 is used as the leaf vegetable, but it is preferable to select the leaf vegetable in consideration of compatibility with the fish and shellfish to be put on the upper part. In the case of tuna and hamachi, lettuce and salad vegetables are good, and in shellfish, sea urchins, salmon roe, etc.
Lush leaves are also compatible.

Further, these leafy vegetables may be sprinkled with a Japanese dressing or mayonnaise dressing. In that case, it is preferable to select a dressing that is compatible with fish and shellfish.

The inari sushi of this embodiment is manufactured as shown in FIG.

1) Prepare and spread sushi 2 The taste of sushi-age 2 should be thin.

2) Next, sushi rice 3 is packed into the bottom of the sushi rice 2 about 2/3.

3) An edible sheet 4 is laid thereon.

The edible sheet 4 is obtained by boiling fish ara for about 6 hours to remove the ash, filtering the ash, adding agar, thinly spreading and solidifying the ash.

Agar is 10 g per 100 cc dashi juice.
After being boiled for 1 hour, the mixture was poured into a pallet to form a thin sheet. The thickness is 0.5-1.0
mm.

The fish ara may be any fish as long as it can remove the fish, such as tuna, yellowtail and salmon. A gelling agent such as gelatin may be used instead of agar. Since agar is easily available and has a high gelation temperature, the hardness can be easily adjusted with a small amount.

4) Further spread a lettuce 5 thereon. Fresh vegetables are better, but it is desirable to remove enough water.

Since the edible sheet 4 is waterproof, it completely blocks moisture from the upper leafy vegetables and drip of sashimi, and does not penetrate the lower part of the sushi rice 3 to lower the taste. .

5) Finally, a plurality of sliced sashimi 1 of seafood are placed side by side, and on top of that, a slice 6 of thick grilled egg,
I put the chopped 7 radish.

For the sliced sashimi 1, the uncut portion of the sashimi used for one-piece dishes or nigiri sushi was used. Tuna, squid, scallops, and uncut portions of sashimi of the town were used. The more types there are, the better they look and the more delicious they can be.

As described above, by using a plurality of types of sashimi, a sushi that is gorgeous and has a good appearance and invites appetite is obtained.

Conventional inari sushi is made by filling sushi rice with sushi rice and sprinkled with sesame or sakura starch on top of it, but those with raw seafood are not included. Did not. In addition, there was sushi rice that was made from wild vegetables.

In any case, the appearance was modest and the variety of taste was poor compared to nigiri sushi and the like.

The conventional idea for Inari sushi is that the appearance is composed of sushi-age and sushi rice stuffed in the sushi-age, and the taste has been considered mainly to enhance the taste of sushi-age. Further, even if a single sashimi is put on sushi, the taste of the sushi is strong and it is difficult to bring out the taste of the sashimi as much as sushi.

In this embodiment, the edible sheet 4 is used as a partitioning material for preventing the sashimi juice (drip) from penetrating into the bottom sushi rice, but leaf vegetables may be used as the partitioning material. Of course.

[0050]

The present invention described in detail above has the following effects.

1) By using a plurality of types of sashimi, it is possible to make delicious compliant sushi that is in harmony with sushi.

2) Since a plurality of types of sashimi and leafy vegetables are used, the appearance is vivid, and the sushi that invites appetite becomes a lively sushi.

3) By using an edible sheet using a partition material made of leafy vegetables or fish ara, it is possible to prevent sashimi juice (drip) and water from penetrating into sushi rice.

4) Since the partitioning material is made of leafy vegetables, it is possible to obtain a delicious compliant sushi that is in harmony with sashimi while having an effect of preventing penetration.

5) By using the dressing, it is possible to make a delicious compliant sushi that enhances the taste of leafy vegetables.

6) Since it is an edible sheet using fish ara, it has a sea fragrance, has good compatibility with sashimi, and can be used as a sushi that wants to utilize the flavor of sashimi.

7) Since it is an edible sheet using agar, it can be easily hardened into a sheet and the hardness can be easily adjusted.

8) Leftovers of sashimi and sushi sprinkles can be effectively used, and waste can be eliminated, leftovers can be reduced, and garbage can be significantly reduced.

[Brief description of the drawings]

FIG. 1 is a view showing an embodiment of an inari sushi according to the present invention.

FIG. 2 is a longitudinal sectional view showing an embodiment of an inari sushi according to the present invention.

FIG. 3 is a schematic configuration diagram illustrating a method for producing inari sushi according to the present invention.

[Explanation of symbols]

 1 sashimi 2 sushi 3 sushi rice 4 edible sheet 5 leafy vegetables 6 thick grilled egg 7 minced radish

Claims (5)

[Claims] Claims: 1. Inari sushi in which sushi rice is stuffed at the bottom of a sushi dish and sashimi of fish and shellfish are placed on the top, and the sashimi on the top uses a plurality of types of fish and shellfish, and the sashimi and sushi rice are mixed. Inari sushi, characterized in that a partition member made of leafy vegetables is arranged in the middle to prevent sashimi juice from penetrating into the sushi rice. 2. The inari sushi according to claim 1, wherein a dressing is arranged between the sashimi and the partition material. 3. The edible sheet according to claim 1, wherein said partitioning material is a edible sheet obtained by filtering a broth of fish ara, adding a gelling agent, cooling and solidifying the sheet. Inari sushi according to claim 2. 4. The inari sushi according to claim 1, wherein the gelling agent is agar. 5. An inari sushi according to claim 3, wherein the edible sheet according to claim 3 is arranged between the partition material made of leafy vegetables and sushi rice.